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English Pea and Fennel Salad - Dan's Fresh Produce Chef Gregg Prawdzik

Serves 2

Enjoy the sweet English peas of spring with this simple salad as a meal or side dish for fish or chicken.

2 lbs English peas

1 fennel bulb

1 carrot

2 tbsp pine nuts, toasted

2 oz feta cheese, crumbled

¼ cup whole yogurt

1 tbsp honey

juice of 1 lemon

½ tsp fresh chopped tarragon (optional)

MISE EN PLACE: Bring 2 qt of water to a boil. Shell peas. Drop in boiling water and after 1 minute, transfer with a slotted spoon to a bowl of ice water.

Slice fennel in half lengthwise and slice very thinly using a mandolin preferably. Keep in a bowl of ice water.

Peal carrot and julienne. It's best to use the mandolin and slice thinly at an angle. Then make a neat stack and use a knife to further julienne the carrots.

Wisk together honey, yogurt, lemon juice and tarragon. Season with salt a pepper to taste.

ASSEMBLY: In a bowl, mix together peas, fennel and carrots. Fold in the yogurt dressing. Place and top with feta cheese and pine nuts.